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| ABREU, G. F. de; PEREIRA, C. C.; MALTA, M. R.; CLEMENTE, A. da C. S.; COELHO, L. F. S.; ROSA, S. D. V. F. da. |
| A avaliação da cor de grãos de café torna-se importante uma vez que cafés com coloração atípica ou com diferentes níveis de branqueamento receberão menores preços no mercado. Além da desvalorização comercial, a alteração na cor é indicativos da ocorrência de processos oxidativos e alterações bioquímicas que podem modificar os precursores do sabor e aroma dos grãos, reduzindo a qualidade da bebida. Objetivou-se, neste estudo, avaliar as características de cor de grãos de café de diferentes qualidades, os quais foram processados e beneficiados por meio de diferentes métodos, e armazenados em diferentes condições. Frutos de Coffea arabica foram colhidos no estádio cereja e processados, por via úmida e por via seca. Os grãos foram secados até atingirem 11% de... |
| Tipo: Artigo de periódico |
Palavras-chave: Análise sensorial; Qualidade fisiológica; Coffea arabica; Beneficiamento; Processamento. |
| Ano: 2015 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039277 |
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| ABREU, G. F. de; ROSA, S. D. V. F. da; MALTA, M. R.; CLEMENTE, A. da C. S.; VILELA, A. L.; PEREIRA, R. W.. |
| Post-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic... |
| Tipo: Artigo de periódico |
Palavras-chave: Alcohol deshidrogenasa; Catalasa; Esterasa; Peroxidasa; Alcohol dehydrogenase; Esterases; Peroxidases. |
| Ano: 2018 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1108915 |
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| ABREU, G. F. de; ROSA, S. D. V. F. da; CIRILLO, M. A.; MALTA, M. R.; CLEMENTE, A. C. S.; BORÉM, F. M.. |
| The objective of the study was to use methodology of simultaneous optimization of multiple responses applied to an experimental design to determine the best combination of storage period and conditions for preservation of coffee beans. Coffea arabica L. fruits were harvested in the ripe stage of maturation, processed using wet and dry methods, and dried to 11% (wet basis) moisture content. Part of the beans was hulled, while the other part was hulled only after the beans were stored under two different environmental conditions: cooled air at 10 ºC with 50% relative humidity; and at 25 ºC without controlling the relative humidity. Samples were taken at 3, 6, and 12 months intervals in order to evaluate quality. The data were submitted to the simultaneous... |
| Tipo: Artigo de periódico |
Palavras-chave: Processing; Processamento; Coffea Arábica.; Hulling.. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1065186 |
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